Easy Steamed Littleneck Clams in White Wine and Garlic Sauce is a simple yet elegant dish perfect for busy families and weeknight meals. This recipe combines the rich flavors of clams, garlic, and white wine, making it a favorite for healthy eaters and seafood lovers.
Steamed Littleneck Clams in White Wine and Garlic Sauce is a classic seafood dish that brings out the natural sweetness of clams with a savory broth made from garlic, butter, and white wine. Often enjoyed as an appetizer or main course, this dish is perfect for family gatherings, entertaining guests, or a cozy weeknight meal. The simplicity and speed of preparation make it a go-to recipe for busy parents and home cooks.
Why We Love This Recipe:
- Quick and Easy: Ready in just 20 minutes, perfect for weeknight dinners.
- Healthy and Light: A nutritious option that doesn’t compromise on flavor.
- Versatile: Can be served as an appetizer or a main course.
- Family-Friendly: Simple ingredients that kids and adults love.
If you like this seafood recipe, you may also love our Mussels Marinara Recipe or our Easy Peel and Eat Shrimp
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What Ingredients Will You Need?
- Littleneck Clams: Fresh and sweet, perfect for steaming.
- White Wine: Adds a rich, aromatic flavor. Sauvignon Blanc works well.
- Butter: For a creamy and rich base.
- Garlic: Minced garlic brings a bold, savory taste.
- Lemon: Thinly sliced for a touch of acidity.
- Parsley: Freshly chopped for a burst of color and freshness.
- Crusty Bread: Ideal for dipping into the delicious broth.
- Salt and Pepper: To taste
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Steamed Littleneck Clams in White Wine and Garlic Sauce:
Step One: Prepare the Clams
Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.
Step Two: Prepare the Broth
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer.
Step Three: Steam the Clams
Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams. Cover the pot with a tight-fitting lid and steam the clams for 6-8 minutes, or until the clams open. Discard any clams that do not open.
Step Four: Serve
Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping.
What Are Some Good Substitutions?
- Wine: Substitute white wine with chicken broth for a non-alcoholic version.
- Butter: Use olive oil instead of butter for a dairy-free option.
How Can You Change This Recipe Up?
- Spicy: Add red pepper flakes for a spicy kick.
- Herbs: Include thyme or rosemary for an added depth of flavor.
- Kid-Friendly: Use vegetable broth instead of wine and serve with pasta.
What Kitchen Equipment Is Best?
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- Large pot or Dutch oven
- Colander
- Knife and cutting board
- Serving bowl
- Ladle
How Should You Store This?
Store any leftover clams in an airtight container in the refrigerator for up to 2 days.
This dish is not freezer-friendly.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Ensure all clams are fresh and closed before cooking.
Discard any that do not open after steaming. Serve with plenty of crusty bread to soak up the delicious broth.
For an extra touch, garnish with additional lemon wedges.
To reheat, place them in a pot over low heat until warmed through.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover white wine in a seafood pasta sauce.
- Incorporate leftover garlic in a homemade garlic bread recipe.
- Add leftover parsley to a fresh green salad.
- Have an extra surplus of clams? Add them to our Creamy Clam Chowder in a Sourdough Bowl Recipe.
Need Something To Pair This With?
- Serve with a light green salad for a balanced meal.
- Pair with a chilled glass of Sauvignon Blanc.
- Accompany with roasted vegetables for a hearty dinner.
In The Mood For a Similar Dish?
- Steamed Mussels in White Wine
- Garlic Butter Shrimp
- Clams Casino
- Shrimp Scampi Recipe without White Wine
- Easy Bay Scallop Pasta Recipe with Lemon Garlic Sauce
- Quick and Easy Baked Crab Cakes with Panko
Related
More seafood recipes you will love:
FAQ
Littleneck clams are cooked when their shells open during the steaming process. Discard any clams that do not open, as they may not be safe to eat. The clams should be plump and opaque, and the cooking liquid will be fragrant and flavorful.
Yes, you can overcook steamed clams. Overcooking can make them tough and chewy. To avoid overcooking, steam the clams just until they open, which usually takes about 6-8 minutes. Remove them from the heat immediately once they open.
To clean littleneck clams, scrub them under cold running water to remove any sand or debris. Soak them in a bowl of cold water with a bit of salt for about 20 minutes to help them expel any remaining sand. Rinse them again before cooking.
📖 Recipe
Easy Steamed Littleneck Clams in White Wine and Garlic Sauce
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Serving Bowl
- Ladle
Ingredients
- 2 dozen Little Neck clams
- 1 cup dry white wine Sauvignon Blanc works well
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 lemon thinly sliced
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- crusty bread for dipping
Instructions
- Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer. Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams.
- Cover the pot with a tight-fitting lid and steam the clams for 6-8 minutes, or until the clams open. Discard any clams that do not open.
- Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping.
Notes
- Wine: Substitute white wine with chicken broth for a non-alcoholic version.
- Butter: Use olive oil instead of butter for a dairy-free option.
Nutrition
Try this easy and delicious steamed littleneck clams in white wine and garlic sauce recipe for your next family dinner or weeknight meal.
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Important Food Safety Tips
Always store clams in the refrigerator until ready to use. Discard any clams with cracked shells or those that remain open when tapped. Ensure clams are cooked to an internal temperature of 145°F to prevent foodborne illnesses.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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